Instructions

Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners or trace a 9-inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top.

In a medium bowl, mash a very ripe banana until mostly smooth. Measure a 1/2 cup and set aside.

In a separate bowl, whisk together soy milk, coconut milk, and vinegar, set aside.

In an electric mixer, whisk together the butter and sugar until creamy. Add in mashed banana and extracts, whisking until combined.

Sift the flour, baking soda, and baking powder into the butter and sugar mixture. Add the milk and vinegar mixture to the bowl, whisking all ingredients together to combine.

Using a rubber spatula, fold in the chocolate chips and walnuts.

Using an ice cream scooper, fill cupcake liners about 2/3 full. Bake for 18 minutes or until a toothpick comes out clean. Transfer to cooling rack.

If making a cake, bake for about 25 minutes or until a toothpick comes out clean when poked in the center of the cake. To remove cake from pan, place a cooling rack upside down on top of cake, then flip. Place on a flat surface, and slowly remove the cake pan and parchment paper. Let cool.

In an electric mixer, blend the butter and shortening on medium speed. Once creamed together, mix in the blended banana. When the banana is thoroughly mixed in, add the powdered sugar and vanilla extract. If the frosting looks too grainy, increase the speed to the highest setting and add in a couple splashes of soy milk.

Frost cake or cupcakes, and sprinkle with chocolate chips and walnuts. Enjoy!

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Transcript

﻿- Hey, guys, today I'm making the Chunky Monkey Cake, and it's based off of one of my favorite ice cream flavors made by Ben & Jerry's. Let me show you how to make this and I promise it's much more delicious than the ice cream. For the Chunk Monkey Cake I'm gonna start by mashing the bananas. Just make sure that you measure out half a cup after you mash them. And I like to use really ripe bananas just because that way they're extra sweet. The Chunky Monkey Cake was inspired by the Ben & Jerry's ice cream flavor that is banana ice cream with walnuts and chocolate chips in it. And that's been like my favorite ice cream flavor growing up. Even my mom would eat this, probably by the carton when she was pregnant with me. So I feel like maybe it's just somehow in my blood that I love this flavor. So I thought why not bring it into a cake. This looks like it's just about perfect. I'm gonna whisk together the coconut milk with the soy milk and the coconut vinegar. You wanna whisk the milks and the vinegar together until it's a little foamy looking. Alright. I'm gonna set aside the soy milk and vinegar mixture for about three minutes while I do the other steps. I'm gonna take the vegan butter, and then combine it with some white sugar. Now I'm gonna whisk these two together until it's nice and creamy. I'm gonna add in this banana mixture, just make sure to measure out half a cup of this banana puree. And now I'm gonna add in the vanilla extract, and then banana extract. You wanna beat these until it's nice and creamy and mixed together. You see the banana chunks break down if there are any. Alright. I'm gonna sift in the dry ingredients. I'm gonna add in the flour, and then baking soda, and baking powder. You could use a spoon or you could just kind of sift it like this. Pretty simple. And sifting helps make a fluffy cake because the flour is broken down even more, so it's not such a heavy batter, which makes it not such a heavy cake, exactly what you want. I'm also gonna add in the milk and vinegar mixture. And now batter up. You always wanna be careful not to over mix batter, so just keep an eye on it as you're mixing. Make sure that you're mixing until it's just combined. You don't wanna overdo it, otherwise, your cake might be a little tough. Now I'm gonna add in the walnuts and the chocolate chips. Now I'm gonna fold in these guys. So now I'm gonna transfer it to this cake pan. Really work your arm muscles now. Make sure to get all that goodness in there. I'm gonna spread it out evenly into this pan, beautiful. And now it's ready for the oven. I bake this for about 20 minutes at 350 degrees. Now I'm gonna make the banana frosting. I'm gonna cream together the vegetable shortening and the vegan butter. First. Alright. So now I'm gonna add in the banana puree. You wanna mix this until the banana is nice and smooth, and incorporated into the shortening and butter mixture. Now the fun part, add in the powdered sugar. You wanna mix until the frosting is nice and smooth, and nice and light. I'm gonna add in the vanilla extract. That's all done. Now I'm gonna frost the cake. Just remove the parchment paper circle. And now I'm gonna layer it onto the cake. Look at those banana pieces, they look so good. And then just get the corners and around the cake with the frosting. This is so soothing, I feel like I'm doing yoga or something. But it's a lot more natural to me than doing yoga, which I never do. Now for the best part, we're gonna top the Chunky Monkey Cake with walnuts and chocolate chips. You can add however many chocolate chips you would like on this cake. It's crazy how much these walnuts complete the cake. It goes from being just a weird slab of frosting with chocolate chips to like, oh, yeah, this is Chunky Monkey Cake.

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